Sunday, January 2, 2011

New Year's Day Dinner

I often make sauerkraut for New Year's Dinner.


The secret to good sauerkraut is fat. That is pretty much the secret to everything good though. I always make my sauerkraut with a pork steak and a ham hock or two. First I season the pork steak with salt and pepper then fry it in a few tablespoons of olive oil until it is brown and crisp on both sides.
The I add 2 bags of sauerkraut, 2 cups of apple cider and 3 cups of beef stock. Cover the pot and place in a 300 degree oven for 2-3 hours until the pork steak is falling apart. Remove any fat left on the pork steak and shred it. Mix it back into the sauerkraut and discard the ham hock.




I bought a 4 # center cut bone in loin roast. I seasoned the outside with salt, pepper and dried thyme. I made incisions along the bone and studded the roast with garlic cloves. Then I browned it over high heat in a few tablespoons of olive oil until it was crisp on the outside.


This was placed in a heavy pot and I added 3 cups of red wine and 2 cups of beef stock. I also added several fresh sprigs of rosemary. This went into a 350 degree oven with the fat side up. I covered it and cooked it for 1 1/2 hours or until an internal temperature of 145 degrees.


These pastas are like little pierogis.


I boiled them just until al dente.


The pasta is mixed with the sauerkraut and 4 tablespoons of butter .


Then 3 tablespoons of granulated onion is added along with 3/4 cup of sour cream.


Mix it all together.


Mix 4 tablespoons of flour with 2 tablespoons of butter.


Remove the roast to a platter.


Cover it loosely with aluminum foil.


Remove the rosemary sprigs and bring the remaining liquid to a boil. If you need more liquid add more stock.


Add a couple tablespoons of Maggi or any brown sauce liquid like Kitchen Bouquet.


Add the flour/butter mixture and cook at a low boil until it thickens.


This will result in a large jug of rich gravy.


Slice the roast very thin and cover with gravy.


Serve with a bit of cranberry sauce on the side. This was seriously delicious!